Tag: log

Christmas log, the holiday classic. Recipe – Italian cuisine reinvented by Gordon Ramsay

Also called “hole of Noël“, The log of Christmas it is a Christmas dessert particularly popular in Northern European countries and considered a classic of French pastry making and now much loved in Italy too. An ever-present and constantly evolving dessert. Delicious and refined, it always welcomes new tastes thanks to the various fillings that make it a convivial dessert, so much so that it can be appreciated and enjoyed with friends and relatives in a joyful festive atmosphere. The Yule log is an easy recipe, but the preparation requires delicacy and precision. I am ready to reveal the original recipe and some fundamental secrets for the success of a Yule log with ai jam berries and dark chocolate ganache. A sweet surprise for your guests!

The recipe for the Christmas log

Ingredients

For the base

6 egg yolks
3 egg whites
210 g of granulated sugar
160 g of 00 flour

For the chocolate ganache for the filling

100 g of fresh liquid cream
150 g of dark chocolate
6 tablespoons of berry jam

For the chocolate ganache for decoration

200 g of fresh liquid cream
300 g of dark chocolate

Method

For the base

Separate the yolks from the whites and place them in two separate containers. Using an electric whisk, whip the egg whites until stiff.
In the same way, whip the egg yolks with 160 g of sugar, poured in small doses. We will use the remaining part at the end of cooking.
Using a spatula, incorporate the egg whites into the mixture, making movements from top to bottom, which are essential to avoid breaking down the dough. Add the sifted flour and mix slowly.

Christmas log | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Roll up the biscuit dough with the help of the sheet of baking paper, starting from the long side and after half an hour unroll the biscuit dough delicately and fill it with Nutella; close the log and cut the two ends diagonally; place the two cut slices on the sides simulating the branches.

White Christmas log – Italian Cuisine

First of all, prepare the milk cream: add the flour, sugar and vanilla in a saucepan, then pour the boiling milk over it, finally put it back on the heat and let it thicken well.
Transfer the cream to a bowl, cover with cling film and let it cool completely.

Whip the cold cream from the fridge, then add it to the now cold cream, stirring gently with movements from the bottom up, and keep it in the fridge.

Now prepare the biscuit dough: whip the eggs with sugar and vanilla for at least 10 minutes, until the mixture is light and fluffy, then add the sifted flour, a couple of tablespoons at a time, and finally also the almond flour.

Pour the mixture into the baking tray lined with parchment paper, level the surface and cook for about 15 minutes in a convection oven preheated to 150 ° C.
Remove from the oven, cover with a second sheet of parchment paper and roll up, then let it cool completely.

Take back the biscuit dough, open it gently and remove the parchment paper.
Brush with a little milk and stuff with about half of the cream, then roll the biscuit dough over the filling again and leave in the fridge for at least 30 minutes.

Cut the roll, leaving one part larger (about 2/3) and the other smaller (you can also divide it further, as I did, to obtain an even more articulated log).
Place the roll on the serving plate and cover it with the remaining cream (you don't necessarily have to be super precise: after all it is a question of simulating a log of wood) and then with the coconut flour, then store in the fridge.

The white Christmas log is ready, you just have to decorate it, bring it to the table and serve it.